White-legged pale shrimp, 750g
In stock
Detailed product information
Description
Description
More about the fish
More about the fish
Ingredients and Nutritional Information
Ingredients and Nutritional Information
Aquaculture shrimp grown in a sustainable, clean and controlled environment. Prawns are characterized by their fleshiness and versatility, as they can be used
in various dishes.
It is especially convenient because they are already cleaned, so it is extremely easy to prepare and eat.
Packed in 1kg, 750g of net product.
Photos are illustrative. Product packaging color/design may vary depending on time of order or stock availability.
Consumption
Consumption
Storage conditions
Storage conditions
Important to know
Important to know
Our blog and recommendations
Krevečių ir rūkyto upėtakio ravioli – receptas žingsnis po žingsnio
Naminiai ravioli su šiaurinėmis krevetėmis ir šalto rūkymo upėtakiu. Paprastas receptas dviem, su greituoju variantu be tešlos gaminimo
Learn more
Salmon Sashimi with Ponzu Sauce
Kaip namuose paruošti restorano lygio lašišos sashimi? Sužinokite, kaip tinkamai atitirpinti ir supjaustyti žuvį, išbandykite keturis lengvus padažus ir atraskite svarbiausias serviravimo bei saugaus vartojimo taisykles.
Learn more
Leche de tigre sauce for white fish ceviche
Leche de Tigre "Tiger's Milk" Peruvian Sauce adapted for Hiramasa Ceviche This Leche de Tigre recipe is adapted for Hiramasa (yellowtail kingfish): clean, aromatic, vibrant, yet balanced. Perfect for ceviche or as a dressing just before serving. Equipment for easy preparation: high-power blender, fine-mesh sieve, citrus press. Ingredients (blend all in a blender) Ingredients Quantity (for 700g fish fillet) Notes Chilled Hiramasa fish juices 100 ml Obtained by opening the vacuum packaging. All liquid is used for the sauce. Trimmings can also be used. Freshly squeezed lime juice 90 ml Cut limes in half and remove the white central pith to avoid bitterness. White onion 60 g Roughly chopped (traditional choice for the sauce). Cilantro stems 10–12 sprig stems Yes, specifically the stems are used for blending. Wash well, use more stems than leaves. Celery 25 g Adds freshness. Red chili pepper 10–15 g Desseeded if you prefer milder spice. Garlic 1-2 smaller cloves Hiramasa fish doesn't require much garlic. Ginger (optional, but recommended) 8–10 g Peeled, thinly sliced. Ice cubes 5–6 pcs. (approx. 120 g) Helps emulsify the sauce and mellows the acidity (does not "dilute," but balances). Sea salt or other salt of choice 6–10 g (to taste) Add gradually. Neutral oil (optional) ½ tsp. Grapeseed or sunflower. Preparation steps 1) Prepare the lime juice Peel the limes down to the flesh – remove all white pith. Squeeze gently (without vigorous "mashing") to avoid bitterness. Strain the juice and keep chilled. 2) Prepare the fish juices Use only very fresh fish or our sashimi-grade and Ikejime certified Hiramasa fillet. Collect liquid from trimmings/bones/collar (can be lightly squeezed), or if using our product, collect the juices accumulated in the vacuum pack. Keep chilled (in the refrigerator) until serving. 3) Blending Add to blender: fish juices, lime juice, onion, celery, cilantro stems, chili, garlic, ginger (if using), ice. Blend for 10–15 seconds. Do not overblend until frothy, to avoid bitterness. 4) Seasoning and straining Add salt gradually; you can blend for another 2–3 seconds. Strain the prepared sauce through a fine-mesh sieve, pressing lightly with a spoon through the sieve. If you choose to add oil, this is the time to mix in ½ tsp. neutral oil. How to use with 700g hiramasa Cut the fish into cubes or slices. Lightly salt. Pour Leche de Tigre only just before serving. Marinating time: 30–60 seconds (Hiramasa is delicate – no longer needed). Taste check: the sauce should be cold, aromatic, "milky" (from the emulsion), acidic but not sharply "biting."
Learn more
Why choose salmon raised in the fjords of Norway?
Norwegian salmon and trout – antibiotic-free, sustainably farmed in fjord waters. Full of omega-3 and natural flavor. Discover the Fjord Sales range.
Learn more
Refreshing salmon and mango tartare recipe
Tartar with mango and avocado For the recipe you will need: 1 piece of well-ripened avocado 1 piece of well-ripened mango 200g of salted salmon black pepper, red peppercorns and leek sprouts We produce Salmon tartare, two servings We cut everything into pieces, take a pastry ring or a bowl and layer them, the first layer - avocado, the second - mango, the third - salmon, we will decorate with mango slices, ground black pepper, red peppercorns and leek sprouts or other favorite greens, delicious
Learn more
Green rolls
Salmon - spinach snack For the recipe you will need: 300 gr. cottage cheese spread cheese 1 clove of garlic 350 gr. Salted or smoked salmon fillet For the spinach omelette: 1 package frozen spinach 2 cloves of garlic 1 year a spoonful of butter 4 eggs a pinch of freshly grated nutmeg a pinch of ground black pepper a pinch of salt We produce Fry spinach in butter, press in garlic, add spices. Place the sautéed spinach in a bowl and cool slightly. Add the egg yolks to the cooled spinach. Beat the egg whites with a pinch of salt until stiff foam, carefully mix them into the spinach egg mixture. Preheat the oven to 190°C. Pour the mass into a baking sheet lined with baking paper and bake for about 15 minutes. Cool the cooked omelet to room temperature. Mix the spreadable cheese with the garlic. fresh dill can be chopped. Spread the cheese mass on the omelette, arrange the pieces of salmon fillet and roll it into a roll. Wrap in cling film and leave for at least 2 hours. into the refrigerator, then cut into slices and serve as you like
Learn more
Fjord Sales and Geras Skonis club dinner in Vilnius + Trout Gravlax recipe
This week was unusual for us, because we participated in the dinner of the taste and gourmet club "Geras Skonis" . We emphasize this because the dinner was extraordinary. Dinners organized by the Good Taste Gourmet Club are held several times a year in different Lithuanian cities and restaurants. This time the dinner took place in the newly opened Horizontas panoramic restaurant of the Vilnius Park Plaza Hotel. At the "Good Taste" club dinners, the dishes were not from the regular restaurant menu, but prepared only for that one evening. This is one of the temptations for true gourmets to come to "Good Taste" dinners, as well as great company, new acquaintances, a cozy atmosphere and interesting stories. Photo with a view from Horizontas restaurant This evening was even more important for us because we were able to present fish products to a wide audience - over 80 participants from guests from the world of professional food attended the dinner. Chef Gintaras Martinonis showed his mastery by preparing dishes from our Rainbow Trout fillet and prepared a dish from Icelandic cod fillet . In the photo, Fjord Sales store director Artūras For starters, trout gravlax arrived on the tables, accompanied by a matching sauce, vegetables and bread, and Ilzenberg Manor rosé grape wine was offered with the appetizer. In the photo "Gravlax" salted trout fillet The appetizer was replaced by a hot fish dish: a fillet of cod, fried at a slow temperature, served with Bolivian pigeon and flavored with shrimp shell oil. In the photo, a cut of cod with a Bolivian pigeon Fjord Sales has been supplying its fish and seafood products to the best Lithuanian restaurants for many years, delighting chefs and restaurant guests with quality products. This evening was no exception and we were very happy to receive a lot of attention from the guests and interest in the products. Recipe for making Trout gravlax Ingredients: 1 Norwegian rainbow trout fillet (with skin, boneless and as fresh as possible) 3 tablespoons of coarse sea salt 2 tablespoons of white sugar 1 tablespoon of brown sugar 1 tablespoon of crushed black pepper A large amount of fresh dill, finely chopped Optional: For added flavor, splash with aquavit or vodka. Production process: Trout preparation : Wash the trout fillet under cold water and dry. Preparation of the salt mixture : Mix coarse salt, white sugar, brown sugar and crushed black pepper in a bowl. Preparing trout for salting : Spread cling film on a flat surface. Spread half of the finely chopped dill on the film. Place the trout fillets, skin side down, on top of the dill. If you are using aquavit or vodka, pour it over the trout meat now. Cover with salt mixture : Spread the salt and sugar mixture evenly on the fleshy side of the trout, pressing well. Sprinkle the remaining dill on top. Wrap the trout fillet in cling film. Aging : After salting, leave the trout fillet in the refrigerator for about 36-48 hours. For best results, the fillet should be turned every 12 hours. Presentation : The fish is ready after the maturation stage. Take it out of the fridge and unwrap it. Scrape off most of the dill-salt mixture. Using a sharp knife, cut the fish into thin slices. Serve with black or white bread with mustard sauce, capers, onions and other toppings. Remember that gravlax trout or salmon is always served raw, so always start with the freshest fish and make sure everything is clean during preparation.
Learn more
Pulpo Gallego - Octopus prepared Galician style
Octopus is a fairly common ingredient in Mediterranean cuisine when traveling around Western Europe. Octopuses are loved for their meaty yet firm protein structure and mild marine flavor. Octopuses are used in the preparation of snacks or as a main hot dish. Octopus tentacles are mostly used in production. Photo from our Portugal travel archive Since octopus is a non-traditional ingredient in our country's kitchen culture, we often avoid choosing this product, fearing to " spoil " it. If it is not fresh enough and/or prepared incorrectly, the octopus will become " rubbery " and possibly not chewy at all. For this reason, in our store we have chosen already cooked and cleaned octopus tentacles that are caught in Portuguese waters. They are cooked extremely fresh - to ensure the best nutritional properties and taste. The octopus tentacles are then sorted by size, carefully packaged and flash-frozen, just once. How to make our octopus tentacles? Traditional Spanish preparation of Pulpo Gallego (for 4 people): 1. Boiled octopus tentacles - 400g 2. 3 large potatoes (or more smaller ones) 3. Extra virgin olive oil 4. Salts* 5. Smoked peppers* *We recommend using Amandus flavored salt with smoked paprika and tomatoes Process 1. Thaw the boiled octopus tentacles , it is best to do this by leaving the product in the refrigerator for a day, or by immersing the vacuum-sealed package with the product in a bowl of cold water - this way you will thaw the product in an hour. 2. While the octopus "warms up", boil clean and cleaned potatoes. When cooked, cut into cubes or in a circular shape. *Additionally boiled potatoes can easily be baked, but this will be a departure from the traditional Pulpo Gallego recipe. 3. After thawing the octopus tentacles, they can be immediately cut and served on potatoes. Octopus is best cut into circular pieces about 1.5 cm thick. If you want a warmer dish, then we suggest heating the octopus tentacles in steam , on a pan or on the grill . Steam preparation : place octopus tentacles in a heated steam pot and heat for 4-5 minutes. The time may vary depending on the equipment, but the process should be really short. Preparation on a pan : add olive oil suitable for frying in a heated pan and fry the octopus tentacles in a medium heat for a total of 2-3 minutes. Preparation on the grill: lightly grease the octopus tentacles with olive oil suitable for frying and place them on the grill in a grill heated to about 180-200 degrees. Cook for up to 2 minutes. 4. To finish, serve the octopus on top of the cut potatoes, or if you cut the potatoes into cubes, serve them in the middle of the plate and surround them with the octopus, as in the photo. Drizzle with delicious extra virgin olive oil ( Jose Gourmet Flavored Olive Oil with Lemon or Piri-Piri Paprika are great) and sprinkle everything with coarse salt and smoked paprika ( Amandus Smoked Pepper and Tomato Salt - "Two in One" is perfect). An example of serving Pulpo Gallego 5. Have a snack with your favorite along with your favorite drinks while enjoying the flavors of the Mediterranean. Delicious! Photo from our Portugal travel archive Best wishes! Fjord Sales
Learn more
FAQ
How long does delivery take?
How long does delivery take?
After ordering goods, you can pick them up in the store or choose home delivery. Throughout Lithuania within 2-3 working days. Valid only for non-frozen goods.
Is it safe to eat raw fish?
Is it safe to eat raw fish?
In short - the whole fish can be safely eaten*
The fish we bring are only from suppliers with the strictest world-class certificates**, which guarantee very careful and cautious product processing and preparation conditions.
Also, our products are quickly frozen once and until they reach your shopping basket, they have never been thawed. In this way, we guarantee especially fresh product quality.
* Seafood, such as shrimp and crabs, if not thermally processed, must be cooked and should not be eaten raw.
** We consider such certificates: The Global Standard for Food Safety
BRCGS, GLOBALG.A.P (GGN), ASC, MSC, it is important that products are free from GMO feed and antibiotics.
Do you deliver products to home?
Do you deliver products to home?
We deliver non-frozen products throughout Lithuania.
Currently, we can offer deliveries of frozen fish and seafood products only in the cities of Vilnius and Klaipėda, and we visit Kaunas a few times a month.
If you are interested in frozen product delivery, we are flexible, contact us (info@fjord.lt) and we will try to find the best solution for you.
More: Product delivery
What is MSC and ASC labeling?
What is MSC and ASC labeling?
These are two very important international labels indicating sustainably caught (MSC) or farmed fish (ASC).
MSC (Marine Stewardship Council) – a fishery standard meaning that fishing has not threatened fish populations, has maintained ecosystem diversity, and fishing systems have met local, national, and international standards.
ASC (Aquaculture Stewardship Council) – a labeling system ensuring that fish farming does not impact local ecosystems.
You can learn more at the website: https://nykstazuvys.lt/
Will my order be packed?
Will my order be packed?
Yes, every order is tightly packed.
What payment methods do you accept?
What payment methods do you accept?
Paysera - we provide the freedom to choose how you would like to pay in the Fjord Sales online store. Choose your bank SEB, Swedbank, Luminor, Revolut, Citadele or another bank.
Direct bank transfer - Need an invoice or prefer direct payment? By choosing "Pay by transfer" we will prepare a proforma invoice for you for direct transfer to our bank account.
Pay on pickup - if you wish to pay for the goods when picking up the products on site, with the courier or from the parcel terminal, choose the payment method "Pay on pickup".
